Triticale, a Grain with Many Uses, Including Medicinal

  • Beniamin-Emanuel ANDRAȘ University of Agricultural Sciences and Veterinary Medicine
  • Balazs ÁCS University of Agricultural Sciences and Veterinary Medicine
  • Ionuț RACZ University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca
  • Patrick URSAN University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca
  • Marcel DUDA University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca
Keywords: protein, starch, triticale, use

Abstract

Triticale (Triticosecale Wittmack) are the result of crossing, having as parents Triticum aestivum and Secale cereale, taking from them a high production capacity and an adaptability and resistance to biotic and abiotic stress factors. Depending on the author, they have a protein content between 10 and 22%, a starch content of around 60% and a lysine content higher than wheat. They are used in different industries in different forms. In medicine, they have a preventive role against metabolic tubulation, cancer and an anti-inflammatory role. It is used in the bakery industry, the manufacture of pastries, biscuits, in different concentrations together with wheat flour, in the beer, cellulose, bioethanol, food industry, in fish grain and even in the manufacture of ecological polymer materials.

Published
2023-12-26